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Ingredients20 m servings 167
Original recipe yields 4 servings
- Slice a little piece off the top and bottom of the oranges so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking off too much of the fruit. Slice oranges horizontally and arrange on a serving platter.
- Combine olive oil, white wine vinegar, and orange juice in a bowl. Season dressing with rosemary, salt, and pepper. Add cubed fennel and toss in the dressing. Arrange fennel on the orange slices. Layer onion rings on top of the fennel and sprinkle with dressing. Season with pepper and garnish with fennel fronds.
Per Serving: 167 calories; 14.2 9.6 1.3 0 71 Full nutrition
ReviewsRead all reviews 3
Love this salad! The fresh rosemary is really necessary to get that nice clean taste. I also made it without the onions and I thought it was just as good..